2016•Journal of Microbiology Biotechnology and Food SciencesOpen access
GLUCOSE CONSUMPTION AND LACTIC ACID FORMATION IN MILLET SOURDOUGH FERMENTED WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA
Renata Choińska, H. Giryn, Katarzyna Piasecka‐Jóźwiak, Danuta Kotyrba, Elzbieta Bartosiak
Open full text 2 citations
Abstract
The consumption of glucose and production of lactic acid by selected autochtonous strains of facultatively heterofermentative Lactobacillus coryniformis, Pediococcus pentosaceus and Pediococcus acidilactici species, in millet sourdoughs was studied. Glucose consumption and lactic acid concentration were analyzed after 24 h, 48 h and 96 h of sourdough incubation. They varied significantly depending on the strain. The highest production of lactic acid in all fermentation steps was found in sourdough fermented with Pediococcus acidilactici strain, whereas the lowest amount of this metabolite was found in sourdoughs fermented with Pediococcus pentosaceus ZFP5. Lactic acid concentration decreased in the successive fermentation steps and after 96 h of sourdoughs fermentation its level was of about 44 % lower than after 24 h of incubation. Glucose was completely consumed in all samples after 96 h of fermentation.